{"id":196461,"title":"Chirashi sushi","modified":"2026-10-31T16:56:19+01:00","plain":"Na leskl\u00e9 r\u00fd\u017ei shari s jemnou v\u016fn\u00ed kombu se vyj\u00edmaj\u00ed prou\u017eky kinshi tamago, ikura, krevety, cukrov\u00fd hr\u00e1\u0161ek, nori, shiitake a \u00faho\u0159.\n\n\n\nPokud chirashizushi navozuje slavnostn\u00ed n\u00e1ladu, je to proto, \u017ee \u010dasto doprov\u00e1z\u00ed oslavy. B\u011bhem sv\u00e1tku Hina Matsuri 3. b\u0159ezna jeho barvy ohla\u0161uj\u00ed jaro. Tak\u00e9 jeho suroviny maj\u00ed symbolick\u00fd v\u00fdznam: kreveta p\u0159edstavuje dlouhov\u011bkost, zat\u00edmco lotosov\u00fd ko\u0159en symbolizuje otev\u0159en\u00fd v\u00fdhled do budoucnosti.\n\n\n\nNic v n\u011bm v\u0161ak nen\u00ed rozm\u00edst\u011bno n\u00e1hodn\u011b. Ka\u017ed\u00e1 slo\u017eka se p\u0159ipravuje zvl\u00e1\u0161\u0165 a teprve pot\u00e9 se v\u0161e skl\u00e1d\u00e1 dohromady tak, aby byly barvy, textury a umami v rovnov\u00e1ze. Jeho jedine\u010dnost za\u010d\u00edn\u00e1 u\u017e u samotn\u00e9ho v\u00fdznamu slova \u201esushi\u201c a zp\u016fsobu, jak\u00fdm se miska sestavuje.\n\n\n\nDal\u0161\u00ed klasika japonsk\u00e9 kuchyn\u011b: maki sushi, pevn\u011b zavinut\u00e9 v pl\u00e1tku nori\n\n\n\nCo je chirashizushi?\n\n\n\nChirashizushi doslova znamen\u00e1 \u201erozsypan\u00e9 sushi\u201c, kl\u00ed\u010dov\u00e9 v\u0161ak z\u016fst\u00e1v\u00e1 slovo \u201esushi\u201c. Jeho n\u00e1zev nesouvis\u00ed se syrovou rybou; z\u00e1kladem je r\u00fd\u017ee ochucen\u00e1 tak, aby m\u011bla v\u00fdraznou a sv\u011b\u017e\u00ed kyselost. \n\n\n\nSlovo \u201esushi\u201c m\u00e1 p\u016fvod ve star\u00fdch v\u00fdrazech spojen\u00fdch s kyselost\u00ed, kter\u00e9 odkazuj\u00ed na n\u011bkdej\u0161\u00ed zp\u016fsoby konzervace kva\u0161en\u00edm. Modern\u00ed chirashi pat\u0159\u00ed do rodiny haya-zushi, tedy \u201erychl\u00e9ho sushi\u201c, kter\u00e9 se objevilo mezi koncem obdob\u00ed Muroma\u010di a za\u010d\u00e1tkem obdob\u00ed Edo. U tohoto typu sushi se uva\u0159en\u00e1 r\u00fd\u017ee ochucuje sm\u011bs\u00ed awase-zu, tvo\u0159enou r\u00fd\u017eov\u00fdm octem, cukrem a sol\u00ed.\n\n\n\nTato r\u00fd\u017ee, zvan\u00e1 shari, tvo\u0159\u00ed z\u00e1klad pokrmu. Mus\u00ed b\u00fdt ochucen\u00e1 octem, leskl\u00e1 a pod\u00e1van\u00e1 p\u0159i pokojov\u00e9 nebo t\u00e9m\u011b\u0159 pokojov\u00e9 teplot\u011b, nikoli hork\u00e1. Tradi\u010dn\u00ed pom\u011bry usiluj\u00ed o v\u00fdraznou, ale vyv\u00e1\u017eenou kyselost: p\u0159ibli\u017en\u011b 60 a\u017e 80 mililitr\u016f r\u00fd\u017eov\u00e9ho octa na t\u0159i japonsk\u00e9 odm\u011brky syrov\u00e9 r\u00fd\u017ee. Mno\u017estv\u00ed cukru a soli se upravuje tak, aby kyselost podpo\u0159ily, nikoli potla\u010dily.\n\n\n\nP\u0159\u00edsady vm\u00edchan\u00e9 do r\u00fd\u017ee i rozlo\u017een\u00e9 na jej\u00edm povrchu se p\u0159ipravuj\u00ed s p\u00e9\u010d\u00ed. Podle regionu mezi n\u011b pat\u0159\u00ed du\u0161en\u00e1 zelenina, nap\u0159\u00edklad shiitake, kanpyo \u010di lotosov\u00fd ko\u0159en, ale tak\u00e9 vejce nakr\u00e1jen\u00e9 na tenk\u00e9 prou\u017eky, krevety, \u00faho\u0159, aromatick\u00e9 bylinky, nori nebo syrov\u00e9 ryby. \n\n\n\nSkladbu ur\u010duje goshiki, princip p\u011bti barev japonsk\u00e9 kuchyn\u011b washoku: \u010derven\u00e1, \u017elut\u00e1 a zelen\u00e1 dopl\u0148uj\u00ed b\u00edlou r\u00fd\u017ei a \u010dern\u00e9 nori. V regionu Kant\u00f3 hraje hlavn\u00ed roli sp\u00ed\u0161e sashimi polo\u017een\u00e9 na octov\u00e9 r\u00fd\u017ei shari bez vm\u00edchan\u00fdch p\u0159\u00edsad; v regionu Kansai se va\u0159en\u00e9 a du\u0161en\u00e9 suroviny p\u0159ed z\u00e1v\u011bre\u010dn\u00fdm zdoben\u00edm m\u00edchaj\u00ed s r\u00fd\u017e\u00ed. Kaisendon m\u016f\u017ee vypadat podobn\u011b, ale bez octov\u00e9 r\u00fd\u017ee shari a t\u011bchto tradi\u010dn\u00edch znak\u016f pat\u0159\u00ed k jin\u00e9mu typu pokrm\u016f v misce.\n\n\n\nOd skryt\u00fdch misek v Okajam\u011b po trhy v Edu\n\n\n\nD\u011bjiny chirashizushi jsou sou\u010d\u00e1st\u00ed historie japonsk\u00e9ho sushi a sahaj\u00ed daleko p\u0159ed jeho dne\u0161n\u00ed slavnostn\u00ed podobu. P\u016fvodn\u00edm sushi bylo nare-zushi: nasolen\u00e1 ryba up\u011bchovan\u00e1 s r\u00fd\u017e\u00ed, kter\u00e1 proch\u00e1zela n\u011bkolikam\u011bs\u00ed\u010dn\u00edm ml\u00e9\u010dn\u00fdm kva\u0161en\u00edm. \n\n\n\nR\u00fd\u017ee slou\u017eila ke konzervaci ryby a \u010dasto se vyhazovala. Pozd\u011bji se u nama-nare tento proces zkr\u00e1til natolik, \u017ee se ryba a r\u00fd\u017ee mohly j\u00edst spole\u010dn\u011b. Z\u00e1sadn\u00ed obrat p\u0159i\u0161el s haya-zushi, kdy \u010derstv\u011b uva\u0159en\u00e9 r\u00fd\u017ei dodal ocet kyselost, kterou d\u0159\u00edve z\u00edsk\u00e1vala kva\u0161en\u00edm.\n\n\n\nCo takhle mal\u00fd dom\u00e1c\u00ed melon pan jako dezert?\n\n\n\nKniha Ryori Monogatari z roku 1643, \u010dasto pova\u017eovan\u00e1 za nejstar\u0161\u00ed dochovanou ucelenou japonskou kucha\u0159ku, je\u0161t\u011b chirashi v jeho dne\u0161n\u00ed podob\u011b neuv\u00e1d\u00ed. \n\n\n\nObsahuje v\u0161ak u\u017e n\u011bkolik jeho z\u00e1kladn\u00edch prvk\u016f: syrovou rybu ochucenou octem v pokrmech typu namasu, st\u00e1le \u010dast\u011bj\u0161\u00ed pou\u017e\u00edv\u00e1n\u00ed s\u00f3jov\u00e9 om\u00e1\u010dky i zp\u016fsoby va\u0159en\u00ed se s\u00f3jovou om\u00e1\u010dkou, kter\u00e9 pom\u00e1haj\u00ed zasadit do kontextu sladkoslan\u00e9 \u00fapravy pozd\u011bji pou\u017e\u00edvan\u00e9 pro p\u0159\u00edsady do chirashi.\n\n\n\nNa z\u00e1pad\u011b Japonska, zejm\u00e9na v Okajam\u011b a regionu Kansai, z\u00edsk\u00e1v\u00e1 p\u0159\u00edb\u011bh chirashi podle m\u00edstn\u00ed tradice politick\u00fd rozm\u011br. Podle vypr\u00e1v\u011bn\u00ed o jeho p\u016fvodu v Okajam\u011b vedly ni\u010div\u00e9 povodn\u011b k zaveden\u00ed pravidla Ichiju Issai. Daimj\u00f3 Ikeda Micumasa j\u00edm omezil ka\u017ed\u00e9 j\u00eddlo na jednu pol\u00e9vku a jeden doprovodn\u00fd pokrm.\n\n\n\nPokud m\u00e1te chu\u0165 na dal\u0161\u00ed h\u0159ejivou japonskou misku, vyzkou\u0161ejte oyakodon s ku\u0159ec\u00edm masem a vejcem\n\n\n\n Dom\u00e1cnosti tehdy \u00fadajn\u011b projevily vynal\u00e9zavost: ryby, zeleninu a vejce kr\u00e1jely nadrobno nebo je skl\u00e1daly tak, aby se skryly pod octovou r\u00fd\u017e\u00ed \u010di se s n\u00ed prom\u00edsily. To, co kontrolor\u016fm p\u0159ipadalo skromn\u00e9, se u stolu prom\u011bnilo v bara-zushi: p\u0159edch\u016fdce chirashi ve stylu Kansai, v n\u011bm\u017e se tepeln\u011b upraven\u00e9 suroviny m\u00edchaj\u00ed s r\u00fd\u017e\u00ed.\n\n\n\nV Edu, dne\u0161n\u00edm Tokiu, se chirashi z regionu Kant\u00f3 pozd\u011bji utv\u00e1\u0159elo podle jin\u00e9 logiky, soub\u011b\u017en\u011b s rozvojem sushi Edomae. V bl\u00edzkosti ryb\u00edch trh\u016f skl\u00e1dali mist\u0159i sushi na shari nepravideln\u00e9, ale velmi \u010derstv\u00e9 a kvalitn\u00ed kousky, kter\u00e9 vznikaly p\u0159i porcov\u00e1n\u00ed tu\u0148\u00e1ka, plat\u00fdse, olihn\u00ed a dal\u0161\u00edch mo\u0159sk\u00fdch plod\u016f. Zde se do pop\u0159ed\u00ed dost\u00e1vaj\u00ed \u010derstvost a p\u0159esnost kr\u00e1jen\u00ed. \n\n\n\nChirashizushi, zejm\u00e9na jeho zdoben\u00e1 dom\u00e1c\u00ed podoba ve stylu Kansai \u010di gomoku, si pak na\u0161lo slavnostn\u00ed m\u00edsto p\u0159i sv\u00e1tku Hina Matsuri, kde krevety, lotosov\u00fd ko\u0159en, vejce, bylinky a nori vyjad\u0159uj\u00ed p\u0159\u00e1n\u00ed spojen\u00e1 s jarem.\n\n\n\nHlavn\u00ed suroviny na chirashizushi\n\n\n\n\n\n\n\nJaponsk\u00e1 kr\u00e1tkozrnn\u00e1 r\u00fd\u017ee: Odr\u016fdy jako Koshihikari d\u00e1vaj\u00ed lepivou r\u00fd\u017ei, jej\u00ed\u017e zrnka v\u0161ak z\u016fst\u00e1vaj\u00ed odd\u011blen\u00e1, b\u00edl\u00fd a leskl\u00fd z\u00e1klad, kter\u00fd pojme ochucuj\u00edc\u00ed sm\u011bs, ani\u017e by se rozma\u010dkal.\n\n\n\nKombu: Mal\u00fd kousek p\u0159idan\u00fd k r\u00fd\u017ei p\u0159i va\u0159en\u00ed uvol\u0148uje chu\u0165 bohatou na glutam\u00e1t a dod\u00e1v\u00e1 shari jemnou hloubku je\u0161t\u011b p\u0159ed p\u0159id\u00e1n\u00edm ostatn\u00edch surovin.\n\n\n\nR\u00fd\u017eov\u00fd ocet, cukr a mo\u0159sk\u00e1 s\u016fl: Ocet ur\u010duje charakter sushi; cukr zjem\u0148uje kyselost; s\u016fl v\u0161e chu\u0165ov\u011b dola\u010fuje. Aby se zrnka leskla, r\u00fd\u017ei m\u00edsto b\u011b\u017en\u00e9ho m\u00edch\u00e1n\u00ed prokrajujte r\u00e1zn\u00fdmi pohyby st\u011brky a p\u0159i chladnut\u00ed ji ov\u00edvejte.\n\n\n\nSu\u0161en\u00e9 shiitake: P\u0159i pomal\u00e9m nam\u00e1\u010den\u00ed ve studen\u00e9 vod\u011b rozvinou hlubok\u00e9, d\u0159evit\u00e9 umami, zat\u00edmco voda z nam\u00e1\u010den\u00ed poslou\u017e\u00ed jako v\u00fdvar k du\u0161en\u00ed.\n\n\n\nKanpyo: Tato su\u0161en\u00e1 tykev se promne se sol\u00ed, nech\u00e1 zm\u011bknout a pot\u00e9 se dus\u00ed, dokud nevst\u0159eb\u00e1 s\u00f3jovou om\u00e1\u010dku oslazenou mirinem; jej\u00ed poddajn\u00e1 a jemn\u00e1 textura je klasikou chirashi ve stylu Kansai.\n\n\n\nLotosov\u00fd ko\u0159en a bambusov\u00e9 v\u00fdhonky: Lotosov\u00fd ko\u0159en dod\u00e1v\u00e1 k\u0159upavost a jeho d\u011brovan\u00fd pr\u016f\u0159ez p\u0159in\u00e1\u0161\u00ed \u0161t\u011bst\u00ed; bambusov\u00e9 v\u00fdhonky p\u0159id\u00e1vaj\u00ed sv\u011b\u017e\u00ed jarn\u00ed texturu.\n\n\n\nDashi, s\u00f3jov\u00e1 om\u00e1\u010dka, mirin a cukr: Spole\u010dn\u011b ochucuj\u00ed nimono. Vyv\u00e1\u017eenost \u010dasto stoj\u00ed na p\u0159ibli\u017en\u00e9m pom\u011bru cukru, s\u00f3jov\u00e9 om\u00e1\u010dky a mirinu 2\u00a0:\u00a01\u00a0:\u00a01 v z\u00e1kladu z dashi nebo vody z nam\u00e1\u010den\u00ed hub. Tato sm\u011bs dod\u00e1v\u00e1 lesk, plnost chuti a umami.\n\n\n\nDal\u0161\u00ed japonsk\u00e1 miska, kterou si nenechte uj\u00edt: katsudon, k\u0159upav\u00fd pod jemnou vrstvou vejce\n\n\n\nKinshi tamago: Velmi tenk\u00e9 vaje\u010dn\u00e9 pala\u010dinky, p\u0159ipraven\u00e9 bez zhn\u011bdnut\u00ed a pot\u00e9 nakr\u00e1jen\u00e9 na zlatav\u00e9 nitky, p\u0159in\u00e1\u0161ej\u00ed lehkou texturu a \u017elutou barvu z palety goshiki.\n\n\n\nKrevety a \u00faho\u0159: Krevety maj\u00ed pevn\u00e9 maso a v\u00fdraznou slavnostn\u00ed symboliku; \u00faho\u0159, podle \u00fapravy ozna\u010dovan\u00fd jako unagi nebo anago, dod\u00e1v\u00e1 bohatou sladkoslanou chu\u0165 a lesklou glazuru.\n\n\n\nSyrov\u00e9 p\u0159\u00edsady z regionu Kant\u00f3: Tu\u0148\u00e1k, b\u00edl\u00e9 ryby jako plat\u00fds, h\u0159ebenatky, olihn\u011b, uni a v sou\u010dasn\u00fdch verz\u00edch tak\u00e9 losos d\u00e1vaj\u00ed vyniknout mimo\u0159\u00e1dn\u00e9 \u010derstvosti mo\u0159sk\u00fdch plod\u016f a p\u0159esnosti kr\u00e1jen\u00ed.\n\n\n\nSyrov\u00fd tu\u0148\u00e1k na r\u00fd\u017ei v havajsk\u00e9 verzi: poke bowl\n\n\n\nCukrov\u00fd hr\u00e1\u0161ek, ch\u0159est, mitsuba nebo shiso: Dod\u00e1vaj\u00ed k\u0159upavost, bylinn\u00e9 t\u00f3ny a sez\u00f3nn\u00ed sv\u011b\u017eest.\n\n\n\nNori nakr\u00e1jen\u00e9 na tenk\u00e9 prou\u017eky, beni shoga nebo ikura: Nori p\u0159id\u00e1v\u00e1 \u010dern\u00e9 nitky bohat\u00e9 na umami; nakl\u00e1dan\u00fd z\u00e1zvor nebo lososov\u00e9 jikry dopl\u0148uj\u00ed \u010dervenou barvu a nakysl\u00fd \u010di mo\u0159sk\u00fd t\u00f3n.\n\n\n\n\n\n\tAutentick\u00e9 chirashi\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\tSushi meshi600 g r\u00fd\u017ee720 g vody2 l\u017e\u00edce sak\u00e91 kus kombu (o velikosti pohlednice)Sushi su6 l\u017eic r\u00fd\u017eov\u00e9ho octa5 l\u017eic cukru1 l\u017e\u00edce soliSu\u0161en\u00e9 shiitake30 g shiitake (su\u0161en\u00fdch)2 l\u017e\u00edce mirinu4 l\u017e\u00edce cukru2 l\u017e\u00edce tmav\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dkyK\u014dya d\u014dfu2 kusy k\u014dya d\u014dfu (tofu su\u0161en\u00e9 mrazem)200 mL dashi2 l\u017e\u00edce cukru2 l\u017e\u00edce mirinu1 l\u017e\u00edce s\u00f3jov\u00e9 om\u00e1\u010dky usukuchi (sv\u011btl\u00e9)Kanpy\u014d30 g kanpy\u014d (su\u0161en\u00e9 prou\u017eky tykve kalabasy)150 mL dashi1 l\u017e\u00edce cukru1 l\u017e\u00edce mirinu0.5 l\u017e\u00edce sv\u011btl\u00e9 s\u00f3jov\u00e9 om\u00e1\u010dkyKrevety10 krevet1 l\u017e\u00edce r\u00fd\u017eov\u00e9ho octa0.5 l\u017e\u00edce cukru1 l\u017e\u00edce dashiNa oblo\u017een\u00edtu\u0148\u00e1k (trocha, ve form\u011b sashimi)chobotnice (trocha, ve form\u011b sashimi)lotosov\u00fd ko\u0159en (trocha, nalo\u017een\u00fd v oct\u011b)mlad\u00fd z\u00e1zvor (trocha, nalo\u017een\u00fd ve sladk\u00e9m oct\u011b)ito nori (trocha, \u0159asa nori nakr\u00e1jen\u00e1 na tenk\u00e9 nudli\u010dky)8 vajecs\u016fl (podle pot\u0159eby)\t\n\t\n\t\tPostupUva\u0159te r\u00fd\u017ei s vodou, sak\u00e9 a kombu.K uva\u0159en\u00e9 r\u00fd\u017ei p\u0159ilijte sushi su a prom\u00edchejte, \u010d\u00edm\u017e p\u0159iprav\u00edte sushi meshi.Shiitake namo\u010dte do vla\u017en\u00e9 vody, aby nabobtnaly, odstra\u0148te t\u0159en\u011b a pot\u00e9 je uva\u0159te s uveden\u00fdm mno\u017estv\u00edm mirinu, cukru a s\u00f3jov\u00e9 om\u00e1\u010dky.\u010c\u00e1st shiitake nakr\u00e1jejte na tenk\u00e9 pl\u00e1tky na ozdoben\u00ed.Zbyl\u00e9 shiitake nakr\u00e1jejte na kosti\u010dky o velikosti p\u0159ibli\u017en\u011b 5 mm, kter\u00e9 vm\u00edch\u00e1te do sushi meshi.K\u014dya d\u014dfu namo\u010dte do vla\u017en\u00e9 vody, aby nabobtnalo, n\u011bkolikr\u00e1t propl\u00e1chn\u011bte, dokud voda nebude \u010dir\u00e1, a pot\u00e9 d\u016fkladn\u011b vyma\u010dkejte.K\u014dya d\u014dfu nakr\u00e1jejte na kosti\u010dky o velikosti p\u0159ibli\u017en\u011b 5 mm a pot\u00e9 zvolna va\u0159te s dashi, cukrem, mirinem a s\u00f3jovou om\u00e1\u010dkou usukuchi.Kanpy\u014d promn\u011bte se sol\u00ed a pot\u00e9 pova\u0159te v hork\u00e9 vod\u011b, aby nabobtnalo.Kanpy\u014d nakr\u00e1jejte na kosti\u010dky o velikosti p\u0159ibli\u017en\u011b 5 mm a pot\u00e9 zvolna va\u0159te s dashi, cukrem, mirinem a sv\u011btlou s\u00f3jovou om\u00e1\u010dkou.Do sushi meshi vm\u00edchejte shiitake nakr\u00e1jen\u00e9 na kosti\u010dky, k\u014dya d\u014dfu a kanpy\u014d.P\u0159ikryjte vlhkou ut\u011brkou, aby r\u00fd\u017ee neosychala.Z h\u0159betn\u00ed \u010d\u00e1sti krevet odstra\u0148te st\u0159\u00edvko, nap\u00edchn\u011bte je na \u0161pejle, aby z\u016fstaly rovn\u00e9, a pot\u00e9 je uva\u0159te ve vrouc\u00ed osolen\u00e9 vod\u011b.Nechte krevety vychladnout, oloupejte je, pod\u00e9ln\u011b rozkrojte nap\u016fl a pot\u00e9 nechte marinovat v r\u00fd\u017eov\u00e9m oct\u011b, cukru a dashi.Vejce rozklepn\u011bte do misky, p\u0159idejte \u0161petku soli a dob\u0159e prom\u00edchejte.Vejce p\u0159ece\u010fte p\u0159es s\u00edto, pot\u00e9 z nich upe\u010dte tenk\u00e9 pala\u010dinky a nakr\u00e1jejte je na tenk\u00e9 nudli\u010dky.Tu\u0148\u00e1ka a chobotnici nakr\u00e1jejte na kousky velikosti sousta.R\u00fd\u017eovou sm\u011bs naserv\u00edrujte na m\u00edsu, p\u0159idejte vaje\u010dn\u00e9 nudli\u010dky a ozdobte krevetami, tu\u0148\u00e1kem, chobotnic\u00ed, lotosov\u00fdm ko\u0159enem nalo\u017een\u00fdm v oct\u011b, nakl\u00e1dan\u00fdm mlad\u00fdm z\u00e1zvorem a ito nori.\t\n\t\n\t\t\nNa sushi su m\u016f\u017eete prakticky vyu\u017e\u00edt hotovou sm\u011bs \u201esushi su\u201c.\nOrienta\u010dn\u011b po\u010d\u00edtejte se 2 l\u017e\u00edcemi sushi su na 150 g r\u00fd\u017ee.\nDo sushi meshi nep\u0159id\u00e1vejte tekutinu z va\u0159en\u00ed shiitake, k\u014dya d\u014dfu ani kanpy\u014d.\nNa oblo\u017een\u00ed m\u016f\u017eete podle chuti pou\u017e\u00edt tak\u00e9 chirimen jako, kamaboko apod.\nPokud r\u00fd\u017ei neva\u0159\u00edte s kombu a sak\u00e9, pou\u017eijte na r\u00fd\u017eovaru re\u017eim sushi nebo trochu sni\u017ete mno\u017estv\u00ed vody.\nP\u0159i p\u0159\u00edprav\u011b sushi meshi obvykle posta\u010d\u00ed mno\u017estv\u00ed octa odpov\u00eddaj\u00edc\u00ed p\u0159ibli\u017en\u011b 10% mno\u017estv\u00ed r\u00fd\u017ee.\n\n\t\n\t\n\t\tPlat 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